Directions:
- Heat half the oil in wok. Brown lamb in batches. Set aside.
- Wipe wok and heat remaining oil.
- Fry onion for 4 minutes until soft.
- Stir in spices, reserving 1 tsp cumin and fry for a few seconds more.
- Toss in lamb and capsicum and stir fry over high heat for 4-5 minutes.
- Stir in 200ml water, crumble in stock cube, Season well and cover. Cook for about 6 minutes until mixture is pulpy and meat is tender.
- Stir in otmatoes, chickpeas and remaining cumin.
- Heat through 2 minutes.
- Scatter with fresh coriander, serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 430.37 Kcal (1802 kJ) | ||
| Calories from fat | 203.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.65g | 35% | |
|---|---|---|---|
| Cholesterol | 81.25mg | 27% | |
| Sodium | 102.17mg | 4% | |
| Potassium | 497.66mg | 11% | |
| Total Carbs | 23.93g | 8% | |
| Sugars | 4.97g | 20% | |
| Dietary Fiber | 6.3g | 25% | |
| Protein | 32.01g | 64% | |
| Vitamin C | 8mg | 13% | |
| Iron | 227.9mg | 1266% | |
| Calcium | 70.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 146 Kcal (611 kJ) | ||
| Calories from fat | 69.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 35% | |
|---|---|---|---|
| Cholesterol | 27.56mg | 27% | |
| Sodium | 34.66mg | 4% | |
| Potassium | 168.83mg | 11% | |
| Total Carbs | 8.12g | 8% | |
| Sugars | 1.69g | 20% | |
| Dietary Fiber | 2.14g | 25% | |
| Protein | 10.86g | 64% | |
| Vitamin C | 2.7mg | 13% | |
| Iron | 77.3mg | 1266% | |
| Calcium | 23.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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